Oneeda's Kitchen Blog

Cream of Mashroom

Posted on: March 19, 2010

Butter 50 gms.
Onion, chopped 50 gms.
Chicken stock or water 600 ml.
Button mushrooms, sliced 225 gms.
Cloves 2 nos.
Cinnamon stick 1 inch.
Bay leaf 2 nos.
Cornflour 25 gms.
Milk 300 ml.
Peppercorn 8 nos.
Salt To taste.
For Garnish
Fresh cream and sliced, 50 ml
boiled mushrooms


1. Put butter and onions in a vessel and sauté.
2.When the onion turns light brown, add sliced mushrooms.
3.Tie spices in a bag and put it in the vessel.
4.Put the chicken stock or water, cover and cook for 20 minutes.
5.Remove the bag of spices and liquidise the soup in a blender. Then keep the soup on low heat to simmer.
6.Blend the cornflour in 2 tbsp. of milk, then stir in the remaining milk and put this mixture into the mushroom soup.
7.Bring the soup to a boil. Season with salt and pepper.
8.Garnish with cream and sliced mushrooms.


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